This recipe is really quick and easy, and the refried beans give a nice thick texture. I love the ease and the taste of this recipe. This recipe came from Southwest Seasons Cookbook.

Ingredients

slices bacon, diced↗4
cup onion, chopped↗3⁄4 cup
cup celery, chopped↗3⁄4 cup
garlic clove, minced↗1
(16 ounce) can refried beans1
cups chicken stock, I recommend Basic Chicken Stock↗1 3⁄4 cups
(4 ounce) can green chilies, chopped and undrained↗1
teaspoon chili powder↗1⁄4 teaspoon
teaspoon pepper↗1⁄4 teaspoon
cheddar cheese, Shredded↗
monterey jack cheese, Shredded↗
crushed tortilla chips
sour cream↗
green onion, Chopped↗

Step-by-step instructions

1
Cook bacon in a large saucepan until crisp; remove bacon, reserving drippings in saucepan. Set bacon aside.
2
Saute onion, celery, and garlic in drippings over medium heat, stirring constantly, until tender. Add refried beans and next 4 ingredients; stir well. Bring to a boil; reduce heat, and simmer uncovered for 10 minutes.
3
To serve, ladle soup into individual soup bowls. Sprinkle with reserved bacon, and top with cheese, crushed tortilla chips, green onions, and a spoonful of sour cream.

Source: food.com

Original recipe ↗

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